Fathead Burger

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This Fathead burger was AWESOME!!! Haven’t been to Grill’d yet so don’t know how it compares in taste but these buns are definitely a much better pick than their low carb buns which contain starches and honey – not low carb at all!

These Fathead buns are 100% compliant and really easy to make. The carbs are a bit high compared to what most would have for the average meal but again, much better when compared to Grill’d and great for a treat meal! For a lower carb bun option, check out my recipe for Oopsie/Cloud Bread which is perfect for a burger bun and super low in carbs too! For kombucha drinkers, pair either one with my Keto Iced Chocolate Kombuffee and you’ve got a low carb burger and shake treat meal!

This Fathead Burger is one great low carb meal. Meat, cheese and bacon, what more could you ask for?

 

Fathead Burger – Serves 4

 

2 quantities Fathead Burger Buns, get the recipe here

500g beef mince

1 egg

4 slices onion, in rings

4 medium mushrooms, sliced

4 slices cheddar cheese

8 slices streaky bacon

2 cups salad mix or lettuce

4 tbsp homemade mayo, get the recipe here

4 tsp Dijon mustard

1 tbsp olive oil

1 tbsp butter

Salt and pepper

 

Preheat oven to 200C, place bacon on trays lined with baking paper and cook in the oven for 12 minutes. Get the rest of the burgers ready while you wait for the bacon.

Place beef mince in a bowl with the raw egg, season with salt and pepper. Mix until combined, divide and shape into 4 burger patties (don’t worry if the patties are a bit bigger than the buns, they will shrink when cooking).

Heat oil and butter in a frying pan, cook hamburger patties over medium high heat until browned and cooked on both sides to your liking. Top with cheese slices and set aside. Add mushrooms and onion rings to pan. Place the onion rings in 4 slices, no need to break them apart. Fry up the mushrooms and flip the onion rings when they are done on one side, after a few minutes.

Arrange lettuce on 4 halves of the burger buns. Place patties on top. Top patties and cheese with mushroom, onion and bacon. Add and spread over a dollop each of the mayo and top with the other halves of the burger buns, spread with the Dijon mustard. If you like you can insert a skewer through the centre of your burger to hold it together. Serve.

Nutritional Info:

Cals – 1356.1

Fat – 111.8g

Protein – 73.1g

Total Carbs – 17.5g

Fibre – 7.8g

Sugars – 5g

Net Carbs – 9.8g